Producing method of savory and peppery shrimp and flavoring thereof

Abstract

A fragrant and hot shrimp is prepared through immersing shrimps in saline, culturing in clean water, flushing, scalding in boiling water, removing intestinal tract, immersing in liquor, picking by fish sauce and oyster sauce, frying in boiling oil, adding flavouring, parching, adding health-care flavouring, and stewing in soup while adding gourmet powder and flavouring wine. Its flavouring is composed of the ordinary flavouring prepared from 14 raw materials including hot pepper, ginger, garlic cloves, scallion, etc and the health-care flavouring prepared from 35 raw materials including Chinese angelica root, liquorice root, anise, cinnamon bark, etc.

Description

technical field

[0001] The invention belongs to the field of cooking, and in particular relates to a preparation method of spicy shrimp and seasoning ingredients thereof. Background technique

[0002] "Spicy" originated from Chongqing. Because Chongqing is located in the middle of the Sichuan Basin, surrounded by four mountains, forming a special environment with humid air, Sichuan people have a special liking for spicy. In the special environment of the Sichuan Basin, Sichuan people formed the "spicy" production method in order to adapt to the humid environment, but it cannot adapt to most other parts of the country, because most parts of the country have arid and dry weather, especially in the north. The climate is dry, and the use of a large amount of butter and pepper in old-fashioned dishes or hot pot bases is very irritating to the human stomach. The butter used is too greasy and has a strong fishy smell. The negative consequences of the stomach, which restricts its d...